MEET CHEF TONY POPE

You are in for a world-class experience when dining with Chef Tony. Originally from West Virginia, he graduated from the prestigious Johnson and Wales Culinary Institute in Charleston, one of the world’s top-ranked Culinary and Hospitality Colleges. He has worked with world-renowned chefs such as Michele Richard, Susan Spicer, and other culinary masters. His career highlights include:

• Executive Chef of the Dormie Network, a curated overnight experience in private destination golf

• Chef de cuisine at Hanks Seafood, which has been named the best seafood restaurant in Charleston for 20 consecutive years

• Executive Sous Chef of the award-winning Greenbrier Hotel in West Virginia

• Chef de Cuisine at Bayona Restaurant in New Orleans

• Executive Chef at the Buckhead Diner in Atlanta

• Executive Chef at Chechessee Creek Club

With 25 years of experience creating menus, buying and running restaurants, designing top-level kitchens, and curating life-changing food experiences for his guests, Chef Tony brings a distinctive flavor to the Brevard food scene.